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Vegan Chickpea Salad
Course:
Salad
Cuisine:
American
Keyword:
chickpeas, lunch, make ahead, salad
Prep Time:
15
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
3
Calories:
233
kcal
Author:
Megan Gilmore
This Vegan Chickpea Salad is an easy make-ahead meal, filled with plant-based protein. I love how quick and filling it is!
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US Customary
-
Metric
Ingredients
3
tablespoons
olive oil
2
tablespoons
red wine vinegar
2
garlic cloves
, minced
1
teaspoon
dried basil
(or 1/2 cup fresh basil leaves, chopped)
1/4
teaspoon
salt
freshly ground black pepper
1 1/2
cups
cooked chickpeas
(one 15-oz. can, drained and rinsed)
1
cucumber
, finedly diced
1
red bell pepper
, finely diced
1/2
red onion
, finely diced
Instructions
In a large bowl, stir together the oil, vinegar, garlic, basil, salt and pepper.
Add in the chickpeas, cucumber, bell pepper, and onion, and toss well. Taste and adjust the seasoning as needed.
Serve right away, or store in an airtight container in the fridge for up to 5 days.
Video
Nutrition
Calories:
233
kcal
|
Carbohydrates:
18
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
427
mg
|
Potassium:
364
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
1315
IU
|
Vitamin C:
55.9
mg
|
Calcium:
58
mg
|
Iron:
1.8
mg